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Forums10
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Apr 26th, 2024
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| by RyanF |
| RyanF |
What is your preferred fat to add? I hear bacon, butter, sausage, 70/30 burger, chuck roast, and on and on. I've never tried anything other than cow and pig trimmings before. It's an elk -if that makes any difference.
Thanks.
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| by playing hooky |
| playing hooky |
In my humble opinion, whether to add fat at all depends on how you plan to cook the ground venison. If used in chili, meatloaf, spaghetti, shepherd's pie, etc., I think it is best not to add any fat at all. If it is going to be grilled as burgers, then fat helps it stay together and not dry out. Since I use nearly all of my ground venison in the former way, I don't add any fat, so I can't answer the question about which type fat, but I do think that that the aforementioned uses benefit greatly from lean ground venison as opposed to ground beef with its inherent fat.
Nice problem to have, congrats on your elk.
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| 1 member likes this |
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| by keith |
| keith |
I started out grinding venison burger with pork fat. It tasted like pork sausage. Imagine that!
Not being a fan of sausage burgers, I switched to using beef suet at about a 10 to 15% ratio, and the results were much tastier for burgers, tacos, meatballs, meatloaf, etc. My kids prefer venison ground with beef suet over good ground chuck, and complained if I didn't kill a deer. Beef suet is the fat that surrounds the kidneys of steers and heifers. It is a little harder to find than the regular beef fat trimmings available at any butchers shop, but well worth the effort. It can be bought from butchers who slaughter beef cattle. And since demand for it is often-times low, it is often much cheaper than less flavorful alternatives like fatty pork.
A local farm raises and sells bison meat. I'd really like to try to buy some bison suet from them to mix with venison.
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| 1 member likes this |
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| by Stanton Hillis |
| Stanton Hillis |
A local farm raises and sells bison meat. I'd really like to try to buy some bison suet from them to mix with venison. That's thinking outside the box. I'll bet that would be really good. I love bison. I'm a meat lover and eschew bad carbs. Each Saturday I join some buddies for lunch at a local restaurant for burgers, shrimp or wings. They have a "beast burger" on the menu that consists of 25% (each) bison, elk, Wagyu beef and "wild" hog. It's wonderful. I always get it sans bun. It's great!
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| 1 member likes this |
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